Here’s another well-tested hot crab dip recipe that I’ve been making for years.  It’s great straight out of the oven, but we also enjoy it the next day straight out of the fridge.  It makes a yummy sandwich spread!

Hot Crab Dip Recipe
1/2 C. mayonnaise
8 oz. cream cheese, softened
1 6-oz. can crab meat
1 garlic clove, crushed
1 Tbsp. white wine
1 tsp. prepared mustard
paprika
dill weed

NOTE:  If you like a little heat, add a small amount of Tabasco or sweet chipotle chili pepper to taste.   I personally love the sweet chipotle chili pepper, but be careful about adding too much.  You don’t want to overpower the crab.

Preheat oven to 325 degrees.  Blend all the ingredients minus the paprika and dill.  Spread in a pie plate or baking dish. Shake paprika and dill on top for color.  Bake for 20-25 minutes or until top starts to brown slightly.

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